If it’s the same Ras Malai I’m thinking of, you need either lemon or lime juice (or some citric acid) to get the milk to curdle and make the Paneer (if you’re making it from scratch). Usually not much, 1/2t to 1T of juice to 4 cups milk. Depending on how sensitive you are, it might not affect you if you can tolerate cottage cheese since it’s basically the same thing.